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Meal families
Poultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMain meals
Galette saucisse
France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.
Desserts
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsCheeses
Vacherin fribourgeois Classic
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.
Cheeses
Tomme de Trappe Echourgnac affiné au vin de noix
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Cold starters
Taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Desserts
Rhubarb sablé
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsCheeses
Mont Saint-Francis
United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.
Poultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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